Veggie Medley Ricotta Stuffed Pasta

Veggie Medley Ricotta Stuffed Pasta

10
MINUTES
PREP TIME
50
MINUTES
COOKING TIME
60
MINUTES
COOKING TIME
6
SERVES
SERVINGS

Click Link to view Video Recipe:

https://vimeo.com/1034244850

Ingredients

  • 1 Package Harvest Fresh Cubed Vegetable Medley
  • 1 Box (250g) Pasta Shells, cooked as per package instructions.
  • 1-2 Cups Pasta Water
  • 1 Tub Ricotta, traditional
  • 6 Garlic Cloves, bottom only
  • 2 Tbsp. Olive Oil
  • 2 Cups Mozzarella Cheese, divided.
  • 1 ½ Cup Parmesan Cheese, grated, divided
  • 2 Egg Yolks, whisked.
  • ¼ Cup Basil, finely chopped
  • 1 Cup Whipping Cream
  • 1 Tube Tomato Paste
  • Salt and Pepper to taste

What You Need

Directions

  1. Pre-heat Oven at 400 degrees.
  2. In a bowl, add cubed vegetable medley, add oil, salt and pepper. Mix until combined.
  3. Place on a baking sheet, add garlic. Place in oven, bake for 30 minutes, until roasted. Remove from heat and let cool slightly. Reduce Oven to 350 degrees.
  4. For Filling: In a bowl, add Ricotta, 1 Cup mozzarella cheese, ¾ Cup Parmesan cheese. whished egg yolks, basil, salt, and pepper, mix until combined.
  5. Once Pasta shells are cooked, remove from heat, rinse with cold water.
  6. Fill each pasta shell with 1 Tbsp. Ricotta filling.
  7. For Cream Sauce: In a food processor, add roasted cubed vegetable medley, roasted garlic, blend until combined. Add whipping cream, tomato paste, salt and pepper, blend until creamy and thick, add pasta water to preferred consistency.
  8. In a baking dish, cover bottom with Veggie Medley cream sauce, add filled pasta shells, add remaining sauce on top, add 1 cup mozzarella cheese, ¾ Cup Parmesan Cheese. Seal with foil and bake for 20 minutes, until cheese is melted. Remove foil and broil until golden brown. Remove from heat and ready to serve.
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